Udon Vegetarian

Bahan-bahan (2 porsi)

• 2½ cups water
• 1 piece kombu ((4 g; roughly 3 x 3 inches or 7.5 x 7.5 cm per piece))
• 2 pieces dried shiitake mushrooms
• 1 Tbsp soy sauce
• 1 Tbsp mirin
• 1 tsp sugar
• ¼ tsp Diamond Crystal kosher salt
• 12 oz udon noodles ((2 packages of AnnieChun's organic udon noodles))
• 1 Japanese or Chinese eggplant ((126 g, 4.4 oz))
• 1 Tbsp potato starch or cornstarch
• 3 Tbsp oil
• 1 Tbsp mirin
• 1 Tbsp soy sauce
• 2 shiitake mushrooms ((fresh; substitute portobello, king oyster, etc.))
• 1 Tbsp soy sauce
• ½ Tbsp sugar
• 2 Tbsp water ((you can add more to cook for a longer time))
• 2 Shanghai bok choy
• 3 oz deep-fried firm tofu cutlet (atsuage) ((½ package))
• shichimi togarashi (Japanese seven spice) ((optional; for kicking up the flavor))